Saturday: Grilled pork tenderloin with grilled vegetables

The weather permitted, so the grill was employed yesterday. They had some really beautiful T-bone steaks at the Coop that I almost succumbed to, but then we found a nice-looking pork tenderloin that was half price; it's hard to pass that up.

I seasoned the pork with salt, pepper, coriander, and prepared mustard and then let it stand for about an hour while I got the fire started and grilled some red onions and heirloom tomatoes (a Pro Specie Rara type: Gezahnte). I grilled the pork over a medium-hot fire and then served it with the grilled vegetables, some cooked barley, and a simple vinaigrette (basil, rapeseed oil, lemon juice, red wine vinegar, prepared mustard).

Of course we also had a green salad.